[top Baking] Chiffon Cake

Name: [top Baking] Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 10g Caster sugar (egg yolk); 30g water; A few drops Lemon juice; 50g Low-gluten flour; 20g Corn oil; 30g Caster sugar (white)

by Top baking

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Move on to the baking official account (microxin search: on baking), and you can also watch the production video! "

Ingredients

[top Baking] Chiffon Cake

1. Make egg yolk paste: Stir the egg yolk with sugar, water and oil fully to emulsify into a fine and viscous state. Sift in the flour and stir irregularly until it is smooth.

2. Whip the egg whites: take out the egg whites after refrigerating, add sugar in three times, the first time when there are large bubbles, the second time when the foam is fine and uniform, and the third time when the soft and long sharp corners can be pulled out. The egg whites are beaten until dry and foamy, and the whisk has a small upright corner when it is lifted.

3. Preheat the oven to 150°, mix the meringue and the egg yolk paste: pour 1/3 of the egg white into the egg yolk paste, and stir evenly; pour all the egg yolk paste back to the egg white bowl and mix evenly.

4. Pour the cake batter into the mold at a height of about 40cm, flatten the surface with a spatula, shake out bubbles on the countertop, and send it to the oven to bake at 150 degrees for 50 minutes. The specific time can be flexibly adjusted according to your own oven.